1bundle of Mexican herbs or combination of fresh thymebay leaves, and marjoram or oregano
1celery stalkchopped into 2-3 pieces
1large carrotchopped into 2-3 pieces
Salt and pepper to taste
Ramen
Organic Ramen noodles 3 oz. packet
1large sweet potatocubed and roasted
2whole baby boy choyquartered
2cupsshitake mushrooms
12whole okrahalved
½tablespoonolive oil
1teaspoonChinese Five spice
Toppings:
Green Onion Scallionschopped
1jalapenosliced
Sriracha hot sauceoptional
Instructions
Make the broth:
Add all ingredients to stock pot and bring to a boil then reduce to a simmer. After 10 minutes remove the chiles before they breakdown, otherwise they will leak seeds into the broth rendering it very spicy. Let broth simmer for another 30 minutes to concentrate the flavor. Strain the broth in a fine mesh sieve and set aside.
Make the Okra
Preheat oven to 425 degrees. Place okra in a mixing bowl. Add olive oil and make sure okra is coated well. Season with spices.
Place okra on baking sheet skin side down and roast for 20 minutes. To blacken, heat cast iron skillet on high, add a bit of oil and sear the okra skin side up for 1-2 minutes. Remove and set aside.
Make the Ramen
Cook ramen according to packages directions. During the last 2 minutes add the bok choy and mushrooms. Drain and rinse well with cold water.
To serve, divide the bok choy, mushrooms, sweet potatoes, okra and the cooked noodles between 4 bowls. Ladle the hot broth over the noodles and top each bowl with the scallions, jalapenos and hot sauce. Serve immediately.
Notes
Vegetables are substitutable as the broth is what makes this dish work.
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